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Lemon Cheesecake Recipe and 3 Baking Tips

Written by MasterClass

Last updated: May 31, 2024 • 4 min read

Lemon cheesecake is a bright, sunny riff on a beloved dessert. Learn how to make it yours.

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What Is Lemon Cheesecake?

Lemon cheesecake is a layered dessert with a buttery, crumbly crust and rich cheese-based filling. Fresh lemon juice and zest help balance the richness of the dessert and infuse the cake with a floral, citrus aroma—perfect for spring celebrations like Easter, Mother’s Day, and more.

Do I Need a Water Bath to Make Lemon Cheesecake?

Whether or not you use a water bath for baking your cheesecake depends on the cheesecake style you plan to make. A water bath, or bain-marie, is the preferred method for baking most cheesecakes because it gently cooks the eggs in the filling. Steam from a base pan partly filled with hot water keeps the surface from drying out as it bakes and conducts heat evenly, gently coaxing temperamental eggs to reveal their creamy, velvety potential.

Alternatively, “no-bake” cheesecakes feature heavy whipping cream folded into a cream cheese filling that doesn’t contain eggs. These cheesecakes are set in the refrigerator for an extended period to produce an effect similar to a mousse. Learn how to make a no-bake cheesecake.

How to Prevent Cracks in Cheesecake

When a cheesecake cools too quickly or overcooks, cracks can occur. To prevent cracks, allow the cheesecake to cool in the oven before chilling: Prop open the oven door and let the heat slowly escape instead of introducing a cool draft straight to the surface of the cake.

Avoiding overbaking can be challenging, especially if it’s your first time baking the dessert. The cheesecake should still have a slight jiggle when you turn off the oven. However, there are ways to prevent cracking—like limiting the number of times you open the oven door during the baking process.

3 Tips for Baking Lemon Cheesecake

Here’s what to know about creating this iconic lemon dessert:

  1. 1. Use a springform pan. A springform pan—a pan with an interlocking base that fits into an expandable rim, equipped with an outer latch—allows you to release the cheesecake for a neat finish after it has set. Run a butter knife or offset spatula along the edges before unlatching the pan.
  2. 2. Use fresh lemon juice and zest. Skip the lemon extract or lemon oil and use fresh lemon juice and zest to achieve an authentic lemon flavor. The fresh lemon zest will better translate the fruit’s natural tartness and balance the overall sweetness of the rich cheesecake filling. Top the cake—or line the crust—with a layer of homemade lemon curd for an extra lemony dessert.
  3. 3. Chill the baked cheesecake in the refrigerator before slicing. After it bakes, the cheesecake needs time to set, so plan to store it in the fridge for a few hours before serving. Cover the dessert with a sheet of plastic wrap to prevent the surface from drying out.

Best Lemon Cheesecake Recipe

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4 Ratings | Rate Now

makes

1 9-inch cake

prep time

20 min

total time

1 hr 30 min

cook time

1 hr 10 min

Ingredients

For the cheesecake filling:

For the graham cracker crust and assembly:

Note: The total time does not include 6 hours and 30 minutes of inactive time.

Make the cheesecake filling:

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, and salt. Alternatively, place the ingredients in a large bowl and use a handheld electric mixer to combine.

  2. 2

    Mix on medium speed until smooth and fluffy.

  3. 3

    Add the sour cream, lemon juice, and zest and continue to mix on low speed.

  4. 4

    Add the eggs one at a time, scraping down the sides of the bowl as necessary between mixes.

Make the graham cracker crust:

  1. 1

    In a food processor, blitz the graham crackers until they have the consistency of sand or coarse sugar. Alternatively, place the graham crackers in a plastic bag, seal it, then use a rolling pin to pound them into a sandy consistency.

  2. 2

    Add the melted butter to the graham cracker crumbs in the processor, and pulse until combined. Alternatively, transfer both ingredients to a large bowl and combine with your hands. The mixture should hold together when pressed in your hand.

  3. 3

    Preheat the oven to 350 degrees Fahrenheit.

  4. 4

    Wrap the bottom of a 9-inch springform pan tightly with aluminum foil.

  5. 5

    Transfer the graham cracker mixture to the bottom of the pan.

  6. 6

    Press the crust into an even layer using the bottom of a measuring cup or drinking glass, working the ridge around the sides to the height of your preference.

  7. 7

    Bake the crust just until set, 5–10 minutes.

  8. 8

    Let the crust cool completely, about 30 minutes.

Assemble the cheesecake:

  1. 1

    Pour the cheesecake batter over the crust, and smooth the top with a spatula.

  2. 2

    Set the prepared springform pan in a large roasting pan.

  3. 3

    Place the roasting pan in the oven and fill it with hot water until it reaches about halfway up the cheesecake.

  4. 4

    Bake the cheesecake until the center is just set and has a puffed jiggly look, about 1 hour.

  5. 5

    Turn off the heat, crack open the oven door (you can use the handle of a long-handled spoon to prop it open), and allow the heat to escape gradually, for at least 30 minutes.

  6. 6

    Cover the cheesecake with plastic wrap, then chill it in the refrigerator for at least 5 hours. Garnish with lemon slices if using.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.